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Strawberry Lemon Jello Salad | Homemade Dutch Apple Pie

Strawberry Lemon Jello Salad

When you see strawberries at the farmer’s market you know summer is here!  Use that fresh fruit to kick off the season with this fun strawberry lemon jello salad the whole family will love.

Strawberry Lemon Jello Salad | Homemade Dutch Apple Pie

I recall eating a lot of jello growing up.  Of course we had it plain.  But we also ate a lot of jello salads.

Church potlucks are notorious for a variety of jello dishes.  Some have chunks of fruit.  Some are layered.  Some are meant to be eaten with your hands.  I know I got my fill as a kid!

Jello salads are fruity and fun.  Of course kids love them.  Who wouldn’t with the bright colors and sweet flavor?

It’s been a couple years now since we adopted a strict no food coloring policy in our house.

My children just react way too strongly to artificial colors and flavors.

Plus after researching I realize just how bad all of that artificial stuff is for everyone’s health (think ADHD, hyperactivity, etc.).  I still cringe every time I see a child eating a brightly colored cupcake, cookie or candy.  Especially knowing that it is most likely a daily occurrence for them.

So jello out of a box is not something my children ever eat.  But I do like to make real jello with nourishing grass-fed gelatin.  It is especially fun in the summer.

Strawberry Lemon Jello Salad | Homemade Dutch Apple Pie

Recently I decided I wanted to recreate some of my childhood favorite jello recipes.

I’m starting with this strawberry lemon jello salad.  It is actually a combination of two jello salads my mom made.

But this one is made with real fruit, grass-fed gelatin, natural sweeteners, pastured eggs and raw milk!

The first layer is a simple strawberry jello made with fresh berries.  The top layer is a bright, lemon pudding.

Together they make an irresistible combination.  And check out that color!!!  No need for anything artificial when you’ve got quality ingredients with vibrant hues.

The final test is the flavor.  My whole family gave it two thumbs up!  The strawberry and lemon pair well.  The jello is not overly sweet.  It is a great combination.

Strawberry lemon jello salad would make a great addition to any summer picnic or potluck!

Are you a jello fan?  Treat  yourself and your family to this amazing real food version of a classic.  Strawberry lemon jello salad is sure to be a hit.

Strawberry Lemon Jello Salad | Homemade Dutch Apple Pie

Strawberry Lemon Jello Salad
Serves 12
Real strawberry jello topped with homemade lemon pudding.
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Strawberry Layer
  1. 2 cups strawberries (fresh or frozen, thawed)
  2. 1/2 cup organic cane sugar
  3. 2 Tbsp. grass-fed gelatin
  4. 1 cup water
Lemon Layer
  1. 2 egg yolks
  2. 1/3 cup lemon juice
  3. 1/2 cup organic cane sugar
  4. 3 Tbsp. arrowroot, tapioca flour or corn starch
  5. 1 cup cream or whole milk
Strawberry Layer
  1. Puree the strawberries, sugar and water in a blender. Pour into a sauce pan.
  2. Stir the gelatin into the mixture. Let set 1 minute.
  3. Heat the strawberry mixture over low-medium heat, stirring, until the gelatin is dissolved, about 4 minutes.
  4. Pour into an 8" glass pan.
  5. Put in the refrigerator until set, about 1 hour.
Lemon Layer
  1. In a medium saucepan combine the egg yolks, lemon juice, sugar, arrowroot and milk. Whisk to combine.
  2. Heat over medium heat, whisking frequently, until the pudding begins to thicken (will take around 5-10 minutes).
  3. Continue whisking for 30 seconds. Turn off heat. Whisk until fully thickened.
  4. Pour the pudding into a bowl to cool for 20 minutes.
  5. Pour the pudding over the strawberry layer.
  6. Chill until fully set, about 2 hours.
  7. Serve cold.
Just Take A Bite http://justtakeabite.com/

In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog.

In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. It will not change the cost of any products or services for you.

Sticky Toffee Pudding {grain free, dairy free, nut free, corn free}

Sticky Toffee Pudding | Homemade Dutch Apple Pie

A while back I was browsing some of my cookbooks for inspiration.  I rarely look at cookbooks.  With all of our allergies, etc. there is usually so much modification that needs to be done on a recipe that it’s not worth it.

But when I came across a recipe for sticky toffee pudding in Earth To Table I realized it was something we could eat!  With a few slight modifications of course.

Earth To Table by Jeff Crump and Bettina Schormann is a neat cookbook about seasonal foods and organic farming.  Everything in it looks delicious!  Though I’m pretty sure this is the first recipe from it that I’ve ever made (I’ve had the cookbook for over five years).

Sticky toffee pudding is a British dessert.  I’m not sure why it’s called pudding since it’s cake.  But I don’t know much about anything British.  Either way it tastes great!

I happened to have some caramel sauce and crispy pecans on hand when I made it.  What a great combination.

The cake is slightly sweet and chewy.  The dates/plums really give a unique flavor.  Everyone in our family really enjoyed this sticky toffee pudding.

This cake would be perfect for a birthday or special event.  It is quite allergen friendly since it is grain, dairy, nut, soy and corn free.  It does have eggs, though.

Now I’m sharing the recipe with you!  I will post it the way I made it.  If you want the original be sure to check out Earth To Table.Sticky Toffee Pudding | Homemade Dutch Apple Pie

Sticky Toffee Pudding {Grain Free, Dairy Free, Nut Free, Corn Free}
Yields 6
A delicious chocolate cake sweetened with dates.
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Ingredients
  1. 2 cups pitted dates or a combination of dates and dried plums
  2. 2 cups water
  3. 1 1/2 tsp. baking soda
  4. 1/2 cup coconut sugar or cane sugar
  5. 2 Tbsp. coconut oil, palm shortening or butter, at room temp
  6. 3 eggs
  7. 1/4 cup molasses
  8. 2 Tbsp. honey or maple syrup
  9. 1/2 tsp. vanilla
  10. 1/2 cup tapioca flour
  11. 1 tsp. cream of tartar (or baking soda)
  12. 1 tsp. unrefined sea salt
Instructions
  1. In a saucepan combine the dates (plums) and water.
  2. Bring to a boil. Reduce heat and simmer until dates are tender and the water is mostly evaporated, about 30 minutes.
  3. Remove the pan from the heat and stir in the baking soda.
  4. Puree the mixture with an immersion blender or regular blender, leaving dates slightly chunky.
  5. Heat oven to 325*F. Grease a muffin pan.
  6. In a medium bowl cream the sugar and fat.
  7. Beat in eggs, molasses, honey and vanilla until combined.
  8. Stir in flour, cream of tartar and salt. Stir in date mixture.
  9. Pour the mixture into the prepared muffin cups.
  10. Bake about 35 minutes. Let stand 5 minutes before serving.
Notes
  1. This will make about six large cakes or nine smaller cakes.
Adapted from Earth To Table
Adapted from Earth To Table
Just Take A Bite http://justtakeabite.com/

In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog.

In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. It will not change the cost of any products or services for you.

Blueberry Chocolate Bread Pudding (gluten free, dairy free)

Blueberry Chocolate Bread Pudding (gluten free, dairy free, nut free) || Homemade Dutch Apple PieI have been doing a lot of gluten free bread experimenting lately.  So far I haven’t come up with a winning recipe.  That leaves me with a lot of loaves of so-so gluten free bread.

That means one thing…bread pudding!!  Since it’s blueberry season I made blueberry bread pudding.

I love bread pudding for so many reasons.  It’s very easy to make.  It’s a great way to use up bread scraps or old bread.  Plus it’s completely delicious!

Bread pudding makes a great breakfast or dessert.  You can modify it to meet your allergen needs and your personal tastes.

This version combines gluten free bread with fresh blueberries and a few chocolate chips for a soft and sweet treat with a burst of flavor from the berries.

Any kind of milk will work for this recipe.  I used oat milk since it’s what we have on hand.  Coconut milk would add a great richness to the bread pudding.

Are you in need of something different for breakfast?  Try blueberry chocolate bread pudding.  The whole family will love it.

Blueberry Chocolate Bread Pudding (gluten free, dairy free, nut free) || Homemade Dutch Apple Pie

Blueberry Chocolate Bread Pudding (gluten free, dairy free)
A soft and sweet bread pudding with fresh blueberries.
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Ingredients
  1. 2 cup gluten free bread, cut/torn into chunks
  2. 1 cup milk or milk subsittute
  3. 2 Tbsp. coconut oil, melted (or butter)
  4. 1/2 cup cane sugar or coconut sugar
  5. 2 eggs
  6. 1/4 tsp. sea salt
  7. 1/2 tsp. cinnamon
  8. 1 cup blueberries
  9. 1/4 cup mini chocolate chips (optional)
Instructions
  1. Heat oven to 350*F.
  2. Grease a 1 1/2 qt. casserole dish or 9" square baking dish.
  3. Combine all of the ingredients in a large bowl. Mix until well combined.
  4. Let sit 5 minutes for bread to absorb some of the liquid.
  5. Pour the mixture into the prepared pan.
  6. Bake for 75 minutes.
  7. Allow to cool and set for 30 minutes before serving.
Notes
  1. The bread pudding can be served warm or cold.
Just Take A Bite http://justtakeabite.com/

In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog.

In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. It will not change the cost of any products or services for you.

Dairy Free Egg Free Creamy Butterscotch Pudding

df ef butterscotch pudding

Homemade pudding is such a tasty treat!  But typical pudding is made with milk and eggs.  That eliminates pudding for many people with allergies.

I recently made a dairy free chocolate pudding for my son.  It was a huge hit.  But over the last few weeks I’ve been wondering if eggs are bothering him again.  I didn’t want to take away his special treat.

So I experimented with a new pudding that is also egg free.

This butterscotch pudding is creamy and delicious!  It is so “buttery” that I almost called it caramel pudding.  It is also very healthy with its gut-healing gelatin.

My son likes to eat it with crushed graham crackers mixed in.  It’s like his own little pudding trifle.

I just love that it’s safe for him to eat, easy to make and filled with good stuff.

Are you looking for an easy treat that is dairy, egg, nut and gluten free?  This is it!  It only takes about ten minutes to make so you can have it in no time.

df ef butterscotch pudding 2

Dairy Free Egg Free Creamy Butterscotch Pudding
Serves 4
A creamy butterscotch pudding that is gluten, egg and dairy free.
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Ingredients
  1. 1 cup coconut milk
  2. 3/4 cup milk substitute (oat, rice, almond, etc.)
  3. 3/4 cup coconut sugar or sucanat
  4. 1 tsp. gelatin
  5. 2 1/2 Tbsp. tapioca flour
  6. 1/4 tsp. sea salt
  7. 1 tsp. organic vanilla
Instructions
  1. In a medium saucepan combine the milks, sugar, gelatin, flour and salt.
  2. Let set one minute while gelatin is absorbed.
  3. Cook pudding over medium heat, whisking frequently.
  4. When pudding thickens remove from heat (this takes about 10 minutes).
  5. Add vanilla. Whisk.
  6. Pour into serving dishes.
  7. Serve immediately or refrigerate. The pudding will become firmer as it cools.
Just Take A Bite http://justtakeabite.com/


In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog.

In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. It will not change the cost of any products or services for you.

Decadent Dairy Free Chocolate Fudge Pudding

DF pudding

Now that our milk share is back to the full three gallons a week I’ve been able to make some extra treats with it like ice cream, yogurt and pudding.  It has been fun and delicious.

But making all of these tasty dairy treats makes my little guy feel left out.

Yesterday I ate some chocolate pudding.  He kept asking if he could have a bite.  So I promised him I’d try to make a dairy free version just for him.

Now that my son can have eggs pudding is very doable.  So I set to work right away experimenting.  And I love the results!

I’ll be honest – I think the dairy free version I made is even better than the dairy version!  It’s that good.  I was also very surprised that even though I used coconut milk it does not taste like it.  So even if you don’t have to be dairy free this is a great dessert.  You won’t know the difference.

df pudding collage

When my son got up from his nap I told him I had made pudding for him.  His eyes lit up like it was Christmas.  When he took his first bite he exclaimed, “This is my favorite I so wanted!”  After a few bites he kept saying, “It’s ‘dewitus’!” (delicious)  He definitely approved.  Though now he wants to eat pudding for every meal.

If you are looking for an easy and decadent gluten and dairy free dessert this is it.  It only takes about ten minutes to prepare.  Plus it’s got good stuff in it.  Maybe I’ll freeze my next batch for dairy free pudding pops.  Yum!

DSC_1953

Decadent Dairy Free Chocolate Fudge Pudding
Serves 4
A rich, chocolate pudding that is both gluten and dairy free.
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Ingredients
  1. 2 egg yolks
  2. 1 cup coconut milk
  3. 3/4 cup oat milk (or any milk substitute)*
  4. 1/2 cup coconut sugar or sucanat
  5. 1/4 cup organic cocoa powder (or carob)
  6. 2 1/2 Tbsp. tapioca flour (or corn starch or arrowroot)
  7. 1/4 tsp. sea salt
  8. 1 tsp. vanilla
Instructions
  1. Combine all of the ingredients except vanilla in a small saucepan and whisk until combined.
  2. Cook the pudding over medium heat, stirring frequently, until it begins to thicken (about 10 minutes).
  3. Continue stirring until the pudding is quite thick.
  4. Remove from heat and add vanilla.
  5. Whisk until combined.
  6. Poor pudding into serving dishes. Serve immediately or cover and refrigerate.
Notes
  1. *Using two kinds of "milk" will give a more neutral flavor. If you use all coconut milk there will be a stronger coconut flavor.
Just Take A Bite http://justtakeabite.com/

In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog.

In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. It will not change the cost of any products or services for you.

What To Do With Leftover Muffins…Make Bread Pudding!

Normally when I bake muffins I use them for a couple breakfasts and freeze the rest to have later.  But last week I made a batch of muffins…and it sat on the counter.  I didn’t get around to freezing them.  I had already served them for breakfast twice.  And they were made with wheat, so Rebecca and I couldn’t eat them.

I decided to serve them again in a new way.  I made bread pudding with them.

This was so easy to make.  I assembled it in minutes.  And Justin really enjoyed it.

The next time you have a few leftover muffins turn them into something new.  Make a unique bread pudding with a variety of flavors.  I happened to be using orange cranberry muffins.  That’s definitely not a flavor of bread pudding I’ve ever made before.

This is a small dish since it’s made with a few muffins.  But you could easily make it larger.  This made enough for 2 or 3 servings.
Leftover Muffin Bread Pudding
2-3 servings

2 or 3 muffins
2 eggs
1/2 cup milk
2 – 6 Tbsp. organic cane sugar, sucanat or coconut sugar (depends on the sweetness of the muffins)

Heat oven to 375 degrees F.  Grease a small baking dish.

Add the eggs, milk and sugar to the baking dish.  Beat with a fork.  Crumble the muffins and add to the dish.  Push the muffin pieces down to get fully coated.  If there is not enough moisture add extra milk.  Adjust sweetness to taste.

Bake for about 1 hour, until golden on top and baked through.

In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. It will not change the cost of any products or services for you.

Red, White and Blue Parfait

I made this dessert for the Fourth of July…but never got around to posting the recipe.  Oops.  This was a simple, fun treat that everyone enjoyed.  Layers of vanilla pudding, graham crackers, sweetened cream cheese and fresh berries – delicious!  A perfect holiday summer treat.

Red, White and Blue Parfait

Vanilla Pudding (from Heavenly Homemakers)

2 1/2 cups milk
3 egg yolks
1/2 cup real maple syrup (grade B is best for you) or honey
4 T. arrowroot powder (or organic corn starch)
1/4 tsp. sea salt
1 Tbsp. butter
1 tsp. vanilla

In a medium saucepan, whisk together milk, egg yolks, maple syrup, arrowroot powder and salt. Cook over medium heat, stirring CONSTANTLY until pudding begins to thicken. Stir over the heat for about 15 more seconds. Remove immediately from the heat, and continue to stir until pudding is creamy.  Add butter and vanilla and continue to stir until mixed.  Allow to cool at least 30 minutes.  You can prep this ahead and keep it in the refrigerator.

Cream Cheese Filling

2 cups yogurt
3-5 Tbsp. sweetener (honey, maple syrup, sucanat)
1 tsp. vanilla (optional)

Strain yogurt in cheesecloth to make cream cheese (do this ahead of time).  Stir sweetener into cream chhese until it is to your liking.

Parfait:

Crumble thin layer of graham crackers (organic store bought or whole wheat homemadesoaked homemade, sourdough or gluten free.  Use gluten free grahams or cookies to make this gluten free.) into the bottom of small dishes or 1/2 pint mason jars.  Layer pudding, then fruit, then cream cheese.  Add another layer of graham crackers and repeat other layers.  Repeat process until the jar is filled.  Top with graham cracker crumbs and berries.  Chill and serve.

I made a couple full jars, and I made a couple not quite so full for a kid’s portion.

In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. It will not change the cost of any products or services for you.

Orange Lemon Jell-O Salad

I got this recipe from my mom a long time ago. I don’t think I’ve made it in a couple years. It’s so good. But way too much to make for just Justin and me. I’m bringing it on Sat. when we have dinner with Ryan and Shannon. I’m excited to have it again. I took a picture this morning. It looks kind of sloppy once you’ve cut into it. But it sure is good!

Orange Lemon Jell-O Salad

2 small boxes orange Jell-O
2 cups hot water
2 cups mandarin oranges and juice
1 cup pineapple chunks

1 pkg. lemon pie filling (cook and serve kind)
1 pkg. dream whip

Make Jell-O in 9×13 pan. Add fruit when partially set. Let set completely. Cook pie filling. Let cool. Make dream whip and add to cooled pie filling. Spread on top of Jell-O. Let set.

In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. It will not change the cost of any products or services for you.